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Charred Mahi-Mahi with a Sesame Crust topped with Lime Ginger Beurre Blanc Sauce
Stolen on: December 8, 2004
As the cold, winter winds blow...here's something to warm you up. Think tropical! This week's recipe comes from the Island of Kauai. We've "stolen" this recipe for Charred Mahi-Mahi from A Pacific Café courtesy of Chef/Owner Jean-Marie Josselin. And, if you actually decide to escape the cold weather, visit A Pacific Café not only for the creative gourmet cuisine, but also for the beautiful tropical decorations and the rotating art on display. Aloha!
About the chef: Chef/Owner Jean-Marie Josselin was born in Chamonix, in the French Alps and was educated at Paris' prestigious Mederic Culinary School. After working at top restaurants and hotels throughout Europe and the mainland United States, Josselin arrived in Hawaii in 1985 as chef at the exclusive Hotel Hana-Maui at Hana Ranch. After subsequent stints on the mainland, he returned to the Islands in 1988 as chef at the Coco Palms Resort on Kauai, where he won numerous awards, including the Hawaii Seafood Championship in 1988 and 1989 and Grand Prize in the National Seafood Challenge of 1989.
In 1989, Josselin opened A Pacific Café in Kapaa, Kauai, which remains one of Hawaii's most celebrated restaurants. Both commercially successful and critically acclaimed, it is repeatedly named "Best Restaurant in Kauai" by Honolulu Magazine; referred to as "one of the best restaurants in the country" by Bon Appétit, and included in the list of "50 Choice Restaurants Around the Country" by Condé Nast Traveler. Josselin has been nominated for Best Chef Award for his region (Northwest/Hawaii) six times by the prestigious James Beard Foundation. He has also been a featured chef at the James Beard House in New York City and has cooked for the Foundation's Gala Reception honoring the awardees.
Josselin hosted his own television show in Hawaii called A Taste of Hawaii with Jean-Marie Josselin, from 2000-2001, in addition to appearing on many national programs. In 1992, he released of A Taste of Hawaii, containing 125 inventive recipes and magnificent photography.
A Pacific Café became so popular that Josselin opened branches on Maui and Oahu in 1994 and 1997, respectively. Lured by the glamour of Las Vegas, Josselin opened 808 restaurant at Caesars Palace in 2000 and a second 808 in San Diego in 2003.
A Pacific Cafe
4-831 Kuhio Highway 220
Kapaa, HI
(808) 822-0013
www.apacificcafe.com
| Charred Mahi-Mahi with a Sesame Crust topped with Lime Ginger Beurre Blanc Sauce | ||
| A Pacific Café: Kauai | ||
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$25.25 at Pacific Café. Cook at home cost is $ 3.80.
This is a 2-part recipe:
Charred Mahi-Mahi with a Sesame Crust
Season the fish with salt and pepper on both sides. Mix together the cornstarch and white sesame seeds. Next, press one side of the fish into the seed mixture. Place a heavy bottom skillet or a wok on high heat. After the skillet is really hot, place the fish in the pan with the sesame seed side down. Cook until crispy brown. Turn the fish over and cook an additional 4-6 minutes. Serve with stir-fried vegetables as a final touch for presentation in the center of the plate. Then place the fish at the top of the stir-fried vegetables. Drape the Lime Ginger Beurre Blanc Sauce around the fish and garnish the dish with black sesame seeds.
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